Jerky ala Spicewine

Found a couple of chunks of beef at the store that were marked down a bit that seemed like prime candidates for jerky.

Trimmed them up a bit to get most of the surface fat off.



Quick trip down to the basement for a date with the Hobart.........spent about 5 times as long cleaning the thing as I did slicing, but it sure does a nice job.



Went with a mix of K salt, pink salt, black pepper, white pepper, onion powder, soy sauce, worcestershire sauce, and Stubbs beef marinade. Put the slices in and left it over night, with a toss and mix by hand when ever I thought about it.



Into the spicewine with a little hickory for the smoke. I love using the spicewine for making jerky, super easy to keep the heat down. 5 lbs of meat used up about 3 1/2 racks not packed in very tight.



Kept the temps between 90 and 120 or so until it looked done. Didn't pay much attention to the times, kind of started in the morning and finished in the evening. 7 hours maybe.........



Fresh out of the smoker, still had a couple of spot of moisture, but they dried right out before getting bagged before bed.

Between the kids and giving some away, it doesn't last long.

Smoking Westy said:

That looks awesome! I've got a bunch of venison sliced up and ready to make jerky. In the past I've always made it in my dehydrator but I think think it'll go in the smoker this go around.

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Go easy with the smoke.......a little bit goes a long way on jerky.